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Beef Rogan Josh
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Beef Rogan Josh

Beef Rogan Josh

with crispy potatoes and creme fraiche

Rogan josh is a signature recipe in Kashmiri cuisine. Our twist on this delicious dish features spiced beef and lentils topped with crispy roasted potatoes and a generous dollop of cooling creme fraiche.

Optional Spice
Total Time45 minutes
Cooking Time30 minutes


Serving amount

250 grams

Beef Mince

3 unit(s)


1 unit(s)


1 pack(s)


1 sachet(s)

Chicken Stock

1 unit(s)


1 sachet(s)

Ground Turmeric

1 sachet(s)

Korma Curry Paste

1 pack(s)


65 grams

Creme Fraiche

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)885 kcal
Energy (kJ)3703 kJ
Fat30.1 g
of which saturates10.7 g
Carbohydrate99.5 g
of which sugars30.4 g
Dietary Fiber10.9 g
Protein48.5 g
Cholesterol0 mg
Salt6.79 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Prep the Veg
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (no need to peel).
  • Trim the carrot (no need to peel), quarter lengthways then chop into 1cm chunks.
  • Halve the chilli lengthways, deseed then thinly slice.
  • Drain and rinse lentils in a sieve.
Roast the Potatoes
  • Pop the potatoes onto a lined baking tray.
  • Drizzle with oil then season with salt and pepper.
  • Sprinkle over the turmeric and toss to coat.
  • Roast the potatoes on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.
  • Once cooked, remove from the oven and set aside.

TIP: Use two baking trays if necessary.

Cook the Mince
  • Place a large pan over medium-high heat (no oil).
  • Once hot, add the beef mince.
  • Season with salt and pepper.
  • Fry until browned, 4-5 mins. Break up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
Start the Curry
  • Add the chopped carrot to the pan and fry until softened, 3-4 mins.
  • Add korma paste and chilli (use less if you don't like spice).
  • Stir together and cook for 1 min.
Simmer the Curry
  • Add the passata, lentils, stock and 200ml water (double for 4p) to the pan.
  • Stir together and bring the mixture gently to the boil, then simmer until the curry has reduced, 10-12 mins.
  • Add a splash of water if it needs loosening.
  • Once the curry is cooked, season to taste with salt and pepper.
Finish and Serve
  • Divide the curry between bowls. 
  • Lay the roasted potatoes on top.
  • Spoon over the creme fraiche.
  • Garnish with any remaining chilli to taste.